Hello everyone! Welcome to my blog! First, I want ask a question: Do you like eating spicy food? I'm a big fan of spicy food, if you are same as me, I'm sure you will fall in love with this La Zi Ji(Chongqing Mala Chicken).
Chongqing Mala Chicken usually refers to Chongqing chicken with chili peppers the spicy taste) and Sichuan peppercorns (numb feeling ). In Chinese, we call the dish La-zi-ji, which mainly mean dried chili pepper chicken. Some restaurants may call it Chongqing Chicken since it is thought to be quite popular in Geleshan (歌乐山) area in the city of Chongqing. Although this one is less famous outside Sichuan, it is considered even better than Kung Pao chicken for many Szechuan people.
There is a lovely description of the dish saying that you need to find chicken among chili peppers, which show people’s love toward those savory chicken cubes and also how many chili peppers will be used in this dish. That’s 100% true in restaurant versions. For homemade mala chicken, I adjust the amount of the chili peppers so that we do not need to work so hard to finding the meat. It gets another lovely name in my family called “mangrove forest”.
For the chicken/marinade:
3 boneless skinless chicken thighs
1 teaspoon cornstarch
3/4 teaspoon salt
1 teaspoon oil
2 teaspoons Shaoxing wine
1 teaspoon dark soy sauce
For the rest of the dish:
3 tablespoons oil
2 tablespoons Sichuan peppercorns
2 slices ginger, julienned
5 cloves garlic, sliced
1 cup whole dried red chilies (see note!)
1 teaspoon Shaoxing cooking wine
1/2 teaspoon sugar
1 scallion, chopped
1. Combine chicken pieces, Shaoxing wine, and soy sauce in a bowl. Mix well and marinate for 10 to 15 minutes. If you're planning to marinate the chicken longer, cover with plastic wrap and transfer to fridge overnight.
2. Add cornstarch, cayenne powder, ground Sichuan pepper and salt in a large sealable bag. Shake to mix well.
3. Mix all the spice mix ingredients in a big bowl.
4. Mix ginger, garlic, and green onion in a small bowl.
5. When you' re ready to cook, drain the chicken pieces and discard the marinating liquid. Transfer the chicken pieces into the bag with the cornstarch mixture, and shake until they are lightly coated.
6. Heat a wok (or a large deep skillet) over medium-high heat until wisps of smoke start to rise. Add oil. (Or add oil in the pan and heat together if using a nonstick skillet.) When oil is hot, spread out the chicken pieces without overlapping (*Footnote 5). Use a pair of tongs or chopsticks to separate the chicken pieces, and allow the chicken to grill undisturbed. When the bottom of the chicken turns golden brown, flip to cook the other side until golden. Stir a few times to make sure the surface of the chicken is evenly cooked.
7. Remove your pan from the stove, turn to medium heat, then transfer the cooked chicken to a large plate. This step will let your hot pan cool off a bit, so you won't burn anything later.
8. You should still have some oil in the pan. If not, add 2 tablespoons oil.
Add the Sichuan peppercorns. Cook and stir until the color turns dark brown. Remove them from the pan and save for later. (*Footnote 6)
9. Add the garlic, ginger and green onions. Stir a few times to release the fragrance. Stir-fry vigorously from now on, as you don't want anything to burn. Add the bowl of spice mix with the peppers. Quickly stir until the peppers just turn a bit darker without turning black.
10. Add back the chicken. Cook and stir until well mixed. Remove the pan from stove and transfer everything to a plate with chili peppers prominently displayed. Top with cilantro for garnish, if using.
11. Serve hot over steamed white rice as a main.
A video of Chongqing Mala Chicken
Do you like it? Will you try it by yourself? Welcome to leave a comment below and see you next week!